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Vegan Tortilla Soup

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TGIF! Here’s a newer recipe that I made a while back. If anyone remembers the band HUM ( that was popular in the 90s, Matt Talbot (the lead singer/guitarist) actually shared this recipe so I was inspired to make it.

It’s a bit spicy and corn/onion-forward, but super hearty and it’s pretty easy to adjust for less heat, corn, etc. The toppings/garnishment elements are crucial so definitely don’t forget those. Hope you enjoy!

Vegan Tortilla Soup (approx. 4-6 servings)


  • 2 tbsp. vegetable oil
  • 1 large yellow onion
  • 4 cloves garlic
  • 1 jalapeno
  • Salt and pepper
  • 1.5 tsp. chili powder
  • 2 chipotles in adobo sauce (this is a canned the product is easily found in the ethnic aisle of any grocery store)
  • 1 28 oz. can whole peeled crushed tomatoes
  • 4 cups veggie chicken broth (Better Than Bullion, recommended)
  • 2 cups thawed frozen corn (or fresh, if available)
  • 8 small corn tortillas
  • 1 avocado
  • Cilantro
  • 1 red onion
  • 1 lime


Start oil, add veggies (garlic, onion, jalapeno). Stir occasionally until fragrant. Add chili powder and a pinch of Salt/Pepper. Add canned tomatoes after that. Add chipotles in adobo sauce (and a bit extra sauce with it if you like the heat). 4 cups chicken stock/broth. 4 cups of water should be used for the broth base… 1 tsp of Better than Bullion/cup of water. Stir in w/ 4 cups of water with concentrate. After adding broth, add 2 more cups of water. Once broth gets started, add corn. If using canned corn, drain first and use full can (2 cups). At this point let it boil, then lower to a simmer.

Cut tortillas into strips while soup boils/simmers (6 tortillas, 4 in soup, 2 for garnish). Using a cast-iron skillet, make sure to add a fair amount of oil and make sure the tortilla strips are submerged during the fry. They will fry up fast (1-2 minutes/batch of 8 strips). Heat should be at medium the whole time. At this point, you can put the soup into bowls and add garnish/surface flavors to your personal taste: lime, avocado, red onion, cilantro, top with tortilla strips.

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